Step 1

In a spice grinder or a pestle and mortar grind together 2 dried bay leaves, 1 tsp ground fennel seeds, and 1 Tbsp pink Himalayan salt. Remove any woody parts of the bay leaf stalks that do not break down. Grind these three ingredients first to allow the salt to help break down the tougher bay leaves and fennel seeds before adding the rest of the powdered ingredients. Continue until you’ve created as fine a powder as possible.

Step 2

Add the remaining dried ingredients (except the optional sugar) and grind to a fine powder. If grinding by hand this can take several minutes so be patient and rest in between if needed.

Step 3

Test and adjust quantities according to taste. I felt mine needed a little sweetness to balance the salt so I added 1 tsp light brown sugar and continued to grind until powdered.

Step 4

Store at ambient temperature out of direct sunlight in a small sealable jar for up to 6 months.